Classic Chocolate Fondue

📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A simple and elegant chocolate fondue featuring the unique honey-almond notes of Toblerone. This rich, smooth dip is perfect for parties when served with an assortment of fresh fruit and cake.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	10 mins	None	8 servings

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🔪 Key Equipment

• small heavy saucepan
• double boiler
• fondue pot
• fondue forks

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Ingredients

Measurements	Ingredients	Prep / Notes
9 oz (3 bars)	Triangular Shaped Chocolate (Toblerone)	broken into pieces
1/2 Cup	Heavy Cream	none
2 Tablespoons	Brandy, Cointreau, Coffee Liqueur or Peppermint Liqueur	or 1 teaspoon instant coffee

For Dipping

Measurements	Ingredients	Prep / Notes
As needed	Sponge or Angel Food Cake	cut into bite-size cubes
As needed	Marshmallows	none
As needed	Grapes	none
As needed	Pineapple Chunks	none
As needed	Dried Apricots	none
As needed	Banana	cut into chunks

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Instructions

Step 1: Melt and Combine

1. Break the 9 oz triangular shaped chocolate (toblerone) into pieces.
2. In a small, heavy saucepan or the top of a double boiler, combine the 9 oz triangular shaped chocolate (toblerone) and 1/2 cup heavy cream.
3. Heat gently over low heat, stirring constantly, until the 9 oz triangular shaped chocolate (toblerone) is completely melted and the mixture is smooth and glossy.

Step 2: Finish and Serve

4. Remove from the heat and stir in the 2 tablespoons brandy, cointreau, coffee liqueur or peppermint liqueur.
5. Transfer the mixture to a fondue pot set over a low flame or warmer to keep it at a smooth, dippable consistency.
6. Arrange the sponge or angel food cake, marshmallows, grapes, pineapple chunks, dried apricots, and banana on a platter and serve immediately.

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💡 Make-Ahead & Storage: Fondue can be prepared ahead and gently reheated over low heat or in a double boiler; add a splash of cream if it thickens too much.

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Original Recipe Scan